Chicken with Garlic Mushroom Sauce
Juicy pan-seared chicken breasts smothered in a rich garlic mushroom sauce with a touch of cream. Perfect for a cozy dinner, this dish pairs well with rice, mashed potatoes, or pasta.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp paprika (optional)
For the Garlic Mushroom Sauce:
2 tbsp olive oil
250 g (9 oz) mushrooms (sliced, button or cremini work well)
3 garlic cloves (minced)
½ cup chicken broth (or vegetable broth)
½ cup heavy cream (or half-and-half for lighter version)
1 tsp Dijon mustard (optional, for depth of flavor)
2 tbsp Parmesan cheese (grated, optional)
1 tbsp fresh parsley (chopped, for garnish)
Salt & pepper to taste
Instructions
Step 1 – Cook the Chicken
1. Pat chicken breasts dry, season with salt, pepper, and paprika.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Sear chicken for 4–5 minutes per side, until golden brown and cooked through (internal temp 75°C / 165°F).
4. Remove chicken and set aside on a plate (keep warm).
Step 2 – Make the Garlic Mushroom Sauce
1. In the same skillet, melt butter. Add mushrooms and sauté for 5–6 minutes until golden and softened.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Deglaze pan with chicken broth, scraping up browned bits for flavor.
4. Lower heat, stir in cream, Dijon mustard, and Parmesan. Simmer gently for 3–4 minutes until slightly thickened.
5. Taste and adjust seasoning with salt and pepper.
Step 3 – Combine & Serve
Return chicken to skillet, spoon sauce over the top, and simmer for 2 minutes to absorb flavors.
Garnish with fresh parsley and serve warm.
Notes & Tips
For extra richness, add a splash of white wine before the broth.
Works well with chicken thighs too — just adjust cooking time.
If you prefer lighter, swap cream for Greek yogurt (added off-heat to avoid curdling).
Best served with mashed potatoes, rice, or crusty bread to soak up the sauce.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
Yes, cook the sauce and chicken separately, then reheat together before serving.
Q: Can I make it dairy-free?
Yes, use coconut milk instead of cream and olive oil instead of butter.
Q: What mushrooms are best?
Cremini or baby bella mushrooms add the best flavor, but button mushrooms also work well.
Nutritional Information
Calories: ~420 kcal
Protein: 38g
Carbohydrates: 7g
Fat: 26g
Fiber: 2g